MAPLE BALSAMIC GLAZED PORK CHOPS

MAPLE BALSAMIC GLAZED PORK CHOPS
The flavor of this maple balsamic glaze is to die for! Slightly sweet, slightly tangy, and savory all combined in one glorious glaze that compliments the mild pork flavor so perfectly.
You could even make the glaze up beforehand and keep it refrigerated in an airtight container, which would make this an even QUICKER meal!
If you did happen to have some extra time, you could toss the pork chops in a quick brine, even for 30 minutes. It will impart some extra flavor and juiciness… but isn’t necessary for a perfectly cooked pork chop.

MAPLE BALSAMIC GLAZED PORK CHOPS RECIPE
Tender, juicy, bone-in glazed pork chops are seared and coated in a lip-smacking maple balsamic vinegar sauce. Perfect for a weeknight dinner, or a party!

INGREDIENTS

PORK CHOPS:
  • 4 bone-in, center cut pork chops
  • olive oil
  • salt and pepper to taste
MAPLE BALSAMIC GLAZE:
  • 1/4 cup maple syrup
  • 3-4 Tbsp balsamic vinegar
  • 2 Tbsp beef broth
  • 1 1/2 tsp Dijon mustard
  • 1 clove garlic smashed
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • salt and pepper to taste
INSTRUCTIONS
MAKE THE GLAZE:
  1. In a small saucepan, combine all glaze ingredients. Heat over MED heat until it reaches a low boil. Cook until sauce reduces down, about 3 minutes, stirring occasionally. Set aside.
COOK THE PORK CHOPS:
  1. Place cast iron skillet in oven and preheat oven to 400 degrees F.
  2. Pat chops dry with a paper towel, then rub with olive oil and sprinkle with salt and pepper.
  3. Remove skillet from oven and place on burner over MED-HIGH heat. Place chops in the skillet, you should hear them sizzle immediately. Let cook 2-3 minutes to sear. Brush pork with glaze.
  4. Flip pork chops over, brush the other side with the glaze, and transfer skillet back to the hot oven. Bake until a thermometer inserted into the center reads 140 degrees F (about 5-8 minutes, depending on the thickness of your pork chops).
  5. Transfer pork chops to a plate, tent loosely with aluminum foil and let rest for 5 minutes.
  6. Serve pork chops with a bit of the glaze drizzled over the top if desired
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